Jolene's Recipe Journal is a collection of tried and true recipes.
Search This Blog
Pesto Grilled Cheese Sandwiches
Welcome to Farmer's Market Week! One of my absolute favorite things to do in the summer is take a trip to the local farms and grab up some of the fresh local produce and wares.
This particular trip yielded me fresh parsley and basil, beautiful heirloom tomatoes and a locally baked loaf of marble rye bread, along with zucchini, eggplant and carrots which you'll see pop up in my other posts throughout the week.
The first thing I did was turn the amazing herbs into Parsley Pesto. Pesto has so many uses, you can toss it with potatoes, pasta, use it as sauce for pizza. I decided to use some of it to make the ultimate summer grilled cheese.
I spread a nice layer on the marble rye bread, making sure to get it all the way to the edges.
Then I topped it with slices of mozzarella and provolone cheese, alternating them and overlapping them slightly.
Next up, lay on slices of beautiful heirloom tomatoes.
Carefully place the top half onto the bottom. You seriously could eat it just like this but I wanted melty cheese.
Butter the bread and then gently lay the sandwiches butter side down onto a griddle pan heated to medium. Butter the top sides. Cook until golden brown on the bottom, flip and cook until golden brown on top.
I set up a few shots inside but it just was not giving the summer vibe I wanted so I grabbed my plate and headed out to the deck.
Oh yeah! If that doesn't scream summer I just don't know what does!
One more shot of the gorgeous golden brown and delicious bread. You definitely want to choose a loaf that has some body to it in order to hold all that yumminess together.
Be sure to check back Wednesday and Friday to see how I used the rest of my haul. Thank you to all the other amazing bloggers for joining me for #FarmersMarketWeek, be sure to visit their sites using the links down below!
Pesto Grilled Cheese Sandwiches
Author: Jolene's Recipe Journal
Ingredients
8 slices marble rye bread
4 to 6 tablespoons prepared pesto
4 slices each provolone and mozzarella cheese.
8 slices heirloom tomato
1/4 cup butter, softened
Instructions
Spread four slices of bread with pesto. Layer with cheese and tomato; top with remaining bread. Butter outsides of sandwiches.
In a large skillet over medium heat, toast sandwiches until golden brown and cheese is melted, 2-3 minutes on each side.
I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try. They were delicious, but of course, I knew I could make them at home. I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing. I beat them up with some salt and pepper. Next up, the tomato and spinach. I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture. When you pour it into the pans, be sure that it all gets evenly distributed. They bake up pretty quickly, around 9 minutes or so. Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick
Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple. Beat up some eggs with salt and pepper. Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears). Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy. The bacon stayed crisp and there's just the perfect amount of cheese. I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size. I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec
I wasn't sure I was going to blog these stuffed waffles since it was the first time I tried using the new iron but since I'd already taken the pics as I went I figured, why not? They aren't perfect but they are delicious! I'd seen videos floating around TikTok and Instagram of people making stuffed waffles so I hopped over to Amazon and ordered the Elite Gourmet version. The instructions were fairly straightforward but there was no recipe so I made up a batch of Classic Waffle batter. Then I scoured the fridge for things to stuff them with. First up, some leftover taco meat from the previous night and Fiesta blend cheese, pepperoni and mozzarella cheese and lastly some strawberries and cream cheese. For the taco stuffed I added the taco meat and cheese in the middle and then set out some salsa and sour cream to top them with. Learning curve lesson 1- make sure your ingredients are all room temp before you start, they will bake much quicker. For the pepperoni pi
Comments
Post a Comment